Pie Fillings

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Title: Pie Fillings
Categories: Information, Canning, Pies
Yield: 1 text


General: The following fruit fillings are excellent and safe products.
Each canned quart makes one 8-inch to 9-inch pie. The filling may be
used as toppings on dessert or pastries. "Clear Jel(tm)" is a
chemically modified corn starch that produces excellent sauce
consistency even after fillings are canned and baked. Other available
starches break down when used in these pie fillings, causing a runny
sauce consistency. Clear Jel(tm) is increasingly available among canning
and freezing supplies in some stores. If you cannot find it, ask your
county Extension home economist about its availability in your region.

Because the variety of fruit may alter the flavor of the fruit pie, it
is suggested that you first make a single quart, make a pie with it, and
serve. Then adjust the sugar and spices in the recipe to suit your
personal preferences. The amount of lemon juice should not be altered,
as it aids in controlling the safety and storage stability of the
fillings.

When using frozen cherries and blueberries, select unsweetened fruit. If
sugar has been added, rinse it off while fruit is frozen. Thaw fruit,
then collect, measure, and use juice from fruit to partially replace the
water specified in the recipe. Use only 1/4 cup Clear Jel(tm) per
quart, or 1-3/4 cups for 7 quarts. Use fresh fruit in the apple and
peach pie fillings.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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